How to Press Tofu With a Tofu Press (2024)

FAQs

How to press tofu using a press? ›

I have a couple of different types of tofu presses at home that I like to use, such as this Tof*ckpress and EZ Tofu Press. They work fairly similarly—you just place the block of tofu in the device, apply pressure through the device's crank, let it sit for several minutes to let the liquid drain off, and remove the tofu.

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.

Wrap the tofu block in paper towels and place it on a shallow plate. Grab a heavy pan like a cast iron and place it on top of the wrapped tofu. Place a few cans inside the pan and gently press down with your hands. Be careful not to press too hard where the block splits or breaks.

Drain the water from your tofu block. Place a cooling rack over a baking tray (to catch the excess water). Pop your tofu block on the cooling rack and place your heaviest chopping board over the tofu. Leave for 20-30 mins to press with no need for paper.

In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step. You'll see this instruction over and over and over in tofu recipes: Press the block for at least 30 minutes, ideally an hour, before cooking.

Store pressed tofu in an airtight container in the fridge for up to five days. You can also freeze pressed tofu if you want it to last longer. Freeze the whole block or chop it into cubes first. Then, transfer the tofu to an airtight, freezer-safe bag and store in the freezer for up to five months.

Depending on how the product is packaged and marketed, it may have some of the moisture already squeezed out of it. Firm and extra-firm tofu is still moist but has been pressed enough that the tofu holds its shape fairly well.

If you decide to press tofu, take care not to smoosh it too much, as it can break apart. Rinsing: Counterintuitively, you can use water to ultimately help you get rid of it.

But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart. Pressed tofu guzzles up flavor from a sauce or marinade, and it gets SO much crispier in the air fryer or oven!

Buy Extra Firm: For grilling or baking, just buy extra firm tofu. Extra firm tofu is tofu that has already been pressed so that it's dense and packed together. You can blot it dry or just leave it out to drain on a layer of paper towels before using. Pressing it again isn't necessary at all.

Can you eat tofu raw? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

The longer the block of tofu has been pressed during the production process, the less water content there will be and the firmer the resulting tofu will be. Firm tofu and extra-firm tofu have an almost meat-like texture, making them a perfect meat substitute when they are flavored and seasoned.

You should press your tofu for a minimum of 10 minutes, or up to 60 minutes.

Use A Highly Absorbent Bath Towel

Using a thick bath towel is key for absorbing moisture from the tofu. Once it's properly pressed, you'll be surprised at how wet the towel is. Compare that to using a few paper towels, and it's no contest.

Cold, raw tofu rejects marinades because of its high water content and low porosity. It will eventually suck up a marinade, but mostly on the surface, and only after a long, long time (think a couple of days). Par-cooking it speeds up the process by driving out some of that water, leaving more room for seasonings.

We love the nonslip silicone handle, tension-absorbent legs and easy-latch lid; together they make easy work of pressing and straining your tofu. It's also great for making fresh cheeses, like labneh or paneer.

If you're boiling the tofu on the hob, 5-10 minutes will suffice. The longer you simmer, the more seasoned your tofu will be. If you're pouring boiling water over tofu, without an additional heat source, leave it for 15-20 minutes.

Instructions. Drain water from tofu and wrap in paper towels or a lint free kitchen towel. Press as much water out of tofu as possible by placing a heavy skillet on top for about 20 minutes or use a tofu press. Once tofu has been pressed, crumble into small pieces into a large bowl using your hands.